Flavorful Cantonese Char Siu BBQ Pork Recipe With Easy Honey Glaze

“You know that moment when the smell of something roasting just pulls you in like a magnet? That’s exactly what happened one Saturday afternoon when I was at my friend Ming’s place. I wasn’t expecting much—just a casual visit—but the sweet, smoky scent of char siu BBQ pork wafting from her tiny kitchen was impossible to ignore. Ming wasn’t even trying to impress anyone; she was just whipping up her usual dinner. But honestly, that honey-glazed Cantonese char siu pork changed how I think about BBQ forever.

Funny thing is, I’d always thought BBQ pork was complicated or needed some fancy equipment. Yet, watching Ming slice the pork shoulder and mix that glossy honey glaze, I realized it’s really about simple ingredients, patience, and a little love. There was this cracked red ceramic bowl that she used for marinating, and somehow that rustic vibe made the whole process feel genuine and approachable. I even forgot to set the timer once and nearly burned the edges, but that crispiness? It added character.

Maybe you’ve been there—craving that perfect balance of sweet and savory, smoky yet tender pork, but unsure how to get it right at home. This recipe for flavorful Cantonese char siu BBQ pork with an easy honey glaze is exactly the kind of dish that sticks with you, not just because it’s delicious, but because it brings a bit of warmth and tradition to your kitchen. Honestly, once you try it, you’ll want to make it again and again, just like I do.

Why You’ll Love This Recipe

This Cantonese char siu BBQ pork recipe isn’t your run-of-the-mill take; it’s been tested and loved through countless kitchen trials and hungry family dinners. I’m talking about a recipe that balances authenticity with simplicity—no need for hard-to-find ingredients or complicated steps.

• Quick & Easy: Ready in under 2 hours, including marinating time, making it perfect for weeknights or weekend feasts.
• Simple Ingredients: Uses pantry staples like hoisin sauce, soy, and honey—nothing fancy or intimidating.
• Perfect for Gatherings: Whether it’s a casual dinner or a potluck, this char siu always gets raves.
• Crowd-Pleaser: Kids and adults alike love the tender texture with that sticky, flavorful honey glaze.
• Unbelievably Delicious: The combination of sweet honey, savory soy, and a hint of five-spice gives a complex, mouthwatering flavor.

What sets this recipe apart? The easy honey glaze that you brush on during roasting creates that irresistible glossy finish without fuss. Plus, I’ve tweaked the marinade so it’s perfectly balanced—neither too sweet nor salty, with just enough aromatic punch. This isn’t just a recipe; it’s a little journey to Cantonese comfort food that you can make at home, no restaurant trip required.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these you probably already have or can easily find at your local Asian market or grocery store.

• Pork Shoulder: About 2 pounds (900g), sliced into 1-inch thick strips. This cut is perfect for tender, juicy char siu.
• Hoisin Sauce: 3 tablespoons. I recommend Lee Kum Kee brand for authentic flavor.
• Soy Sauce: 2 tablespoons, low sodium preferred to keep saltiness balanced.
• Honey: 2 tablespoons for the marinade, plus extra for glazing. Use raw or wildflower honey for best results.
• Chinese Five-Spice Powder: 1 teaspoon, essential for that signature aroma.
• Shaoxing Wine or Dry Sherry: 2 tablespoons, adds depth and tenderness.
• Garlic: 3 cloves, minced, fresh for a punch of flavor.
• Red Food Coloring: Optional, 1/2 teaspoon if you want the classic bright red finish (skip if you prefer natural colors).
• Brown Sugar: 1 tablespoon, adds caramel sweetness.
• Sesame Oil: 1 teaspoon, for that subtle nutty aroma.

Substitution tips: For gluten-free, use tamari instead of soy sauce. If you prefer a vegan version, swap pork for thick slices of king oyster mushrooms and adjust the marinade accordingly. In summer, grilled pineapple chunks on the side add a juicy, fresh contrast.

Equipment Needed

• Mixing bowl, medium-sized, for marinating pork. A non-reactive bowl like glass or ceramic works best.
• Baking tray or roasting pan lined with foil for easy cleanup.
• Wire rack to place over the baking tray so pork cooks evenly with air circulation.
• Brush for glazing the honey mixture during cooking.
• Sharp knife and cutting board for slicing pork.
• Optional: Meat thermometer to check doneness (aim for 145°F or 63°C internal temperature).

If you don’t have a wire rack, you can place pork directly on foil but flip halfway through to avoid sticking. I once tried with a cast-iron skillet, which worked fine but didn’t give quite the same crisp edges.

Preparation Method

1. Slice the pork: Trim excess fat and cut the pork shoulder into 1-inch (2.5 cm) thick strips. This size helps the marinade soak in well and ensures even cooking. (About 10 minutes)
2. Make the marinade: In your mixing bowl, combine 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey, 1 teaspoon Chinese five-spice powder, 2 tablespoons Shaoxing wine, minced garlic, brown sugar, sesame oil, and red food coloring if using. Whisk everything until smooth. (5 minutes)
3. Marinate the pork: Add pork strips to the marinade, coating each piece thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, ideally overnight for maximum flavor. (1-12 hours)
4. Preheat the oven: Set to 375°F (190°C). Line your baking tray with foil and place the wire rack on top.
5. Arrange the pork: Lay marinated pork strips on the rack, reserving leftover marinade.
6. Roast the pork: Place in oven for 20 minutes. Halfway through, brush with reserved marinade and flip the strips to cook evenly. (20-25 minutes total)
7. Prepare the honey glaze: In a small bowl, mix 2 tablespoons honey with 1 tablespoon warm water to thin it slightly.
8. Glaze and finish roasting: Brush pork strips generously with the honey glaze and return to oven for another 5-7 minutes, or until edges caramelize and pork is cooked through (internal temperature should read 145°F/63°C). (5-7 minutes)
9. Rest and serve: Remove from oven and let pork rest for 5 minutes before slicing thinly across the grain. This helps juices redistribute and keeps meat tender.

Tip: If you notice the pork edges charring too fast, tent loosely with foil to prevent burning while still cooking through.

Cooking Tips & Techniques

One trick I learned the hard way is to avoid overcrowding the pork strips on the wire rack. Crowding traps steam and prevents that signature crispy edge. Give each piece enough breathing room.

Also, don’t skip the resting period—it’s tempting to dig in right away, but resting makes all the difference between dry and juicy bites. I once rushed this step and regretted it!

When glazing, use a light hand at first; you can always add more. Too much glaze early on can cause burning. I brush on the honey glaze in the last 5-7 minutes for that perfect sticky finish.

Multitasking tip: While the pork marinates, prep your sides or mix a quick dipping sauce with soy sauce, minced garlic, and a splash of rice vinegar.

Finally, trust your nose—char siu should smell sweet, slightly smoky, and inviting. If it starts smelling bitter or burnt, that’s a sign to lower the oven temperature or cover with foil.

Variations & Adaptations

• Spicy Char Siu: Add 1 teaspoon chili paste or sriracha to the marinade for a gentle heat kick.
• Gluten-Free Version: Replace soy sauce with tamari and check hoisin sauce labels for gluten-free options.
• Smoky Flavor: Finish under the broiler for 1-2 minutes for extra char and smoky notes, but watch closely!
• Vegetarian Adaptation: Use thick tofu slabs or king oyster mushrooms marinated the same way; roast until caramelized.
• Sweet Twist: Swap honey with maple syrup or add a splash of orange juice to the marinade for fruity brightness.

I once tried marinating pork overnight with a dash of Chinese black vinegar for tanginess—it gave a subtle depth that my family really enjoyed, especially paired with steamed jasmine rice.

Serving & Storage Suggestions

Serve your Cantonese char siu pork warm, sliced thinly, over steamed rice or noodles. A sprinkle of toasted sesame seeds and chopped scallions adds a nice touch. It also pairs beautifully with stir-fried greens or crunchy cucumber salad to balance richness.

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the oven wrapped in foil to prevent drying out.

For longer storage, freeze cooked pork in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Flavors often deepen after a day, so making the pork a day ahead can really boost taste—perfect if you want to prep in advance for a gathering.

Nutritional Information & Benefits

This char siu recipe offers a good source of protein from pork shoulder, with a moderate amount of fat that keeps the meat juicy and flavorful. The honey glaze adds natural sweetness without refined sugars, and the soy sauce provides a hit of umami.

Choosing leaner cuts or trimming excess fat can reduce calories if desired. Gluten-free versions are easy with simple swaps.

Chinese five-spice powder contains star anise, cinnamon, and cloves, which have antioxidant and anti-inflammatory properties, adding a subtle health benefit beyond flavor.

This dish fits well into balanced diets when served with plenty of vegetables and whole grains.

Conclusion

So, why should you give this flavorful Cantonese char siu BBQ pork recipe a shot? Because it’s a tasty, straightforward way to bring a bit of classic Cantonese cooking into your kitchen without stress or exotic ingredients. The sweet honey glaze adds that irresistible shine and sticky texture that makes every bite memorable.

Feel free to tweak the spice level, sweetness, or even the protein to fit your tastes—this recipe welcomes your personal touch. Honestly, this char siu has become my go-to for special dinners and casual weeknights alike. I hope it finds a place on your table and in your heart too.

If you try it, please drop a comment with your tweaks or stories—I love hearing how you make it your own. Happy cooking, and here’s to many delicious meals ahead!

FAQs

What cut of pork is best for Cantonese char siu?

Pork shoulder is ideal due to its balance of meat and fat, keeping the char siu tender and juicy. You can also use pork loin for a leaner option, but it may be less moist.

Can I make char siu without red food coloring?

Absolutely! Red food coloring is traditional for that classic look but optional. The marinade still delivers fantastic flavor without it.

How long should I marinate the pork?

At least 1 hour works, but overnight marinating (up to 12 hours) really deepens flavor and tenderness.

Can I cook char siu on a grill instead of the oven?

Yes, grilling over medium heat works well and adds smoky flavor. Just watch carefully to avoid burning due to the sugar in the glaze.

How do I store leftover char siu?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven. For longer storage, freeze portions for up to 2 months.

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